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Method for preparing plum and soybean sauce

The technology of soybean paste and soybean is applied in the field of food processing and can solve the problems of low sodium content, influence on wide consumption, bad taste and the like

Inactive Publication Date: 2015-05-27
伍祖林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the advancement of society, people's life rhythm is getting faster and faster, especially for people who go to work, because Chinese people generally do not have the habit of eating vegetables and fruits for breakfast, and lunch is usually settled casually and quickly. The rest of the dinner has more opportunities to come into contact with a lot of fruits and vegetables, but no matter how you eat it, it is difficult to get enough fiber from just one meal. Plums are rich in natural sources in southern my country, rich in fiber, iron, and potassium , calcium, vitamin A, vitamin B1 and vitamin B2, plums are low in fat, low in sodium, and free of cholesterol. It is an excellent food given to us by nature; eating 10 plums can satisfy the body's daily fiber requirements Demand; Existing plums are only pickled with salt to make plums, which are eaten by people as a small food, because too salty not only damages people's health, but also has a bad taste, which affects people's extensive consumption
Soybean paste is a traditional food in China, which is convenient for people to carry and preserve. It is often used as a condiment in side meals and dishes in the lunch that people bring at noon. However, the existing sauce production methods have few varieties, single flavor and unbalanced nutrition. Missing a unique fiber-rich soy sauce with a fruity, sour and salty appetizer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The method for making this plum soy sauce comprises the following steps:

[0027] Step 1, the making of spice extract:

[0028] Spice extracts use the following weights of raw material:

[0029] 7 kg star anise, 10 kg ginger, 15 kg raw salt, 400 kg water;

[0030] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 30 minutes, after cooling, filter to obtain the spice extract, set aside; the pH value of the water is 7;

[0031] Step 2, making the sauce:

[0032] The sauce uses the following weights of ingredients:

[0033] 450 kg of soybeans, 200 kg of flour, 80 kg of plums, 500 kg of spice extracts;

[0034] The production steps are as follows:

[0035] a. Put the soybeans into the pot and boil them with water for 3 hours at a temperature of 160 degrees, then filter out 1 kg of water and dry them;

[0036] b. Add flour to the soybeans prepared in step a, stir them evenly, then pour them into a mesh sieve, spread them ...

Embodiment 2

[0041] The method for making this plum soy sauce comprises the following steps:

[0042] Step 1, the making of spice extract:

[0043] Spice extracts use the following weights of raw material:

[0044] 10 kg star anise, 15 kg ginger, 20 kg raw salt, 500 kg water;

[0045] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 60 minutes, after cooling, filter to obtain the spice extract, set aside; the pH value of the water is 7.5;

[0046] Step 2, making the sauce:

[0047] The sauce uses the following weights of ingredients:

[0048] 500 kg of soybeans, 250 kg of flour, 100 kg of plums, 550 kg of spice extracts;

[0049] The production steps are as follows:

[0050] a. Put the soybeans into the pot and boil them with water for 2.5 hours at 180 degrees, then filter out 1 kg of water and dry them in the air;

[0051] b. Add flour to the soybeans prepared in step a and stir well, then pour them into a mesh sieve and spread them o...

Embodiment 3

[0056] The method for making this plum soy sauce comprises the following steps:

[0057] Step 1, the making of spice extract:

[0058] Spice extracts use the following weights of raw material:

[0059] 8.5 kg star anise, 11 kg ginger, 18 kg raw salt, 470 kg water;

[0060] Put the weighed raw materials into the pot and add water to cook, boil until boiling and keep for 40 minutes, after cooling, filter to obtain the spice extract, set aside; the pH value of the water is 7.2;

[0061] Step 2, making the sauce:

[0062]The sauce uses the following weights of ingredients:

[0063] 480 kg of soybeans, 220 kg of flour, 90 kg of plums, 530 kg of spice extracts;

[0064] The production steps are as follows:

[0065] a. Put the soybeans into the pot and add water to cook for 2.8 hours at a temperature of 169 degrees, then filter out the water and dry it;

[0066] b. Add flour to the soybeans prepared in step a and stir well, then pour them into a mesh sieve and spread them out, ...

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PUM

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Abstract

The invention discloses a method for preparing plum and soybean sauce, belonging to the technical field of food processing. The method comprises the following steps: I. preparing spice leach liquor, namely boiling anises, gingers and crude salt with water to prepare the spice leach liquor; and II. preparing a sauce, namely mixing soybeans, flour and plums with the spice leach liquor, and fermenting to prepare the sauce. The plum and soybean sauce disclosed by the invention is rich in natural cellulosic and balanced in nutrition, has fruity fragrance, and is sour and salty, has the functions of engendering liquid, appetizing and helping digestion, and can be used for solving the problem that the existing soybean sauce is short of cellulosic and is incomplete in nutrition.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making plum soy sauce. Background technique [0002] With the advancement of society, people's life rhythm is getting faster and faster, especially for people who go to work, because Chinese people generally do not have the habit of eating vegetables and fruits for breakfast, and lunch is usually settled casually and quickly. The rest of the dinner has more opportunities to come into contact with a lot of fruits and vegetables, but no matter how you eat it, it is difficult to get enough fiber from just one meal. Plums are rich in natural sources in southern my country, rich in fiber, iron, and potassium , calcium, vitamin A, vitamin B1 and vitamin B2, plums are low in fat, low in sodium, and free of cholesterol. It is an excellent food given to us by nature; eating 10 plums can satisfy the body's daily fiber requirements Demand: Existing plums are only pickled ...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/30A23L33/10
CPCA23V2002/00A23V2200/32A23V2250/21Y02A40/90
Inventor 伍祖林
Owner 伍祖林
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